By Marta Davis, Better Life Broadcasting Network
6 new red potatoes Dash of hot sauce (optional)
2 Tbsp olive oil Dash of garlic powder
4 Tbsp vegan mayonnaise Salt and Pepper, to taste
1 tsp yellow mustard Dash turmeric for yellow color (optional)
1 to 2 Tbsp finely chopped onion 1 Tbsp nutritional yeast flakes (optional)
Sweet pickle relish (optional)
Paprika for dusting at the end
Dash of hot sauce (optional)
Dash of garlic powder
Salt and Pepper, to taste
Dash turmeric for yellow color (optional)
1 Tbsp nutritional yeast flakes (optional)
Peel the potatoes and cut them in half.* Coat all sides of each potato with olive oil. Place face down on an oiledcookie
sheet and bake at 350 degrees for about 45 minutes, or gently boil in salted water until soft, but not
While the potatoes are roasting, mix the rest of the ingredients (except paprika) together.
When the potatoes are done, allow to cool to room temperature and then use a sharp knife to cut into the flat side
of each potato and then hollow it out with a spoon. You want to be left with a little cup-shaped potato. Add
scooped-out potato to filling and blend well.
You can then fill the hollowed out potato shells with the mixture, piping it in with a Ziploc bag with the corner
cut off, or just spoon in.
Dust each potato with paprika. You can refrigerate them for later, or eat them right away.
*Note: You can peel after baking or boiling, or just leave skins on.